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Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Apr 10, 2010

Once every few months I’ll see a recipe and won’t be able to get it out of my mind. I try to fight it because normally it involves an obscene amount of heavy cream but I never win. Like this one – I saw it and couldn’t stop thinking about it. Then just when I had started to move on with my life, Katie from goodLife{eats} started Tweeting about it. That was it. It had to be made.

They were everything I hoped they would be. Sweet and tart all at once. I was actually shocked at how much I liked them since Iâ€™m not found of fruit and yeast bread together.

These would be perfect for a weekend breakfast. Just mix the dough and shape them into rolls, retard in the fridge overnight, and bake off in the morning! I guarantee whoever you’re baking for will be so excited to see these on the table!

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.

(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled, about an hour.

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)

Lightly grease a 13-9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle - about 10x15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190F.

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6 Responses to "Sticky Lemon Rolls with Lemon Cream Cheese Glaze"

When i saw these I knew I wouldn’t be able to get them out of my head either! I still haven’t made them…What is wrong with me? I just need to! Yours look delish! Maybe tomorrow morning.
.-= julia´s last blog ..Kettle Corn =-.

I saw that post as well!! I haven’t been able to get it out of my head either. I think there are about 100 recipes I’ve seen that I want/need/have to make…It’s hard not to. I just experimented for the first time really last week with yeast to make pizza dough, and this is definitely going to have to be the next thing. that, or regular old delicious gooey cinnamon buns! I had better gather some helpers to eat it all..or else lol